利用紫外可见光谱、近红外光谱和超高效液相色谱分析研究啤酒花在不同贮藏形式下的降解化学计量学

Q3 Agricultural and Biological Sciences Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI:10.1590/1981-6723.09321
Lavínia Silva Veríssimo, Adésio Ferreira, P. F. Pinheiro, J. S. Ribeiro
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引用次数: 1

摘要

摘要啤酒花(Humulus lupulus L.)是啤酒酿造的重要原料之一,其贮藏方式直接影响啤酒的最终感官感受。当啤酒花储存不当时,重要的苦味化合物会迅速降解。在本工作中,利用紫外/可见光和近红外区域,通过超高效液相色谱(UPLC)分析,通过改变(i)储存温度,(ii)与大气空气接触,(iii)储存时间,来确定啤酒花的最佳储存方式。为此,三种不同的商业啤酒花(Hersbrucker, Magnum和Zeus)被储存了六个月。紫外/可见(UV-Vis)和近红外光谱(NIRS)的化学计量分析结果显示了啤酒花在不同储存条件下的降解动力学,而色谱分析结果则提供了啤酒花降解动力学的定量分析。综上所述,在低温(≤-10°C)真空塑料袋下储存的啤酒花在数月的研究中表现出较低的α -酸降解率。
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Chemometric studies of hops degradation at different storage forms using UV-Vis, NIRS and UPLC analyses
Abstract Hops (Humulus lupulus L.) are one of the vital raw materials of brewing and their form of storage directly influences the final organoleptic sensations of beers. When hops are incorrectly stored, the degradation of important bitter compounds occurs fast. In the present work, it was used the ultraviolet/visible and near infrared regions, maximized by Ultra-Performance Liquid Chromatographic (UPLC) analyses, to identify the best way to store hops, by varying the (i) storage temperature, (ii) contact with atmospheric air, and (iii) storage time. For that, three different varieties of commercial hops were stored for six months (Hersbrucker, Magnum and Zeus). The chemometric results obtained with the Ultraviolet/ Visible (UV-Vis) and Near Infrared Spectroscopy (NIRS) data demonstrated the hop degradation kinetics under different storage conditions, while the chromatographic results provided the quantification of this degradation. Together, the results indicated that hops stored at low temperatures (≤ -10 °C) under a vacuum plastic bag presented the lower α - acids degradation rates over the months of the study.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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